Crispy Fried Chickpea Cake and Slaw Sandwich
Servings: 4 | Prep Time: ~ 30 min |
- Calories: 764 kcal
- Carbs: 84 g
- Fat: 39 g
- Protein: 15 g
- Fiber: 14 g
- Sugar: 47 g
- 3 cups finely shredded cabbage (about ½ small head)
- ½ small red onion, thinly sliced
- 1 small carrot, roughly grated
- 1 cup fresh parsley leaves, roughly chopped
- 1 Tablespoon sugar
- ¼ cup tahini
- 2 tablespoons freshly squeezed lemon juice
- kosher salt and freshly ground black pepper
- ½ cup bulgur wheat
- 1 medium clove garlic, roughly chopped
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon ground cayenne pepper
- 1 15-ounce can chickpeas, drained, rinsed, and dried on paper towels
- ½ cup flour
- ½ cup water
- 1 ½ cups panko-style breadcrumbs
- ½ cup vegetable or canola oil
- 4 whole wheat hamburger buns
Total number of ingredients: 20
- Slaw: Combine cabbage, onion, carrot, half of parsley, and sugar in large bowl.
- Combine tahini and lemon juice in small bowl and stir with fork until well blended.
- Add half of tahini mixture to cabbage; set the rest aside. Season cabbage mixture with salt and pepper to taste. Stir again with fork to combine.
- Massage cabbage mixture until tender. Then let this mixture rest at room temperature while making chickpea patties.
- Patties: Place 2 cups water in saucepan and bring to a boil over high heat. Add bulgur wheat and cook for about 10 minutes, until tender. Drain well.
- While bulgur wheat is cooking, place remaining parsley, garlic, coriander, cumin, cayenne pepper, and half of chickpeas in a food processor. Pulse until a rough puree is formed (about 8 to 10 short pulses), scraping down sides between pulses as needed. Transfer to large bowl.
- Add remaining chickpeas to food processor and pulse until mixture is roughly chopped (about 4 to 6 pulses). Transfer to bowl with chickpea and herb mixture.
- When bulgur wheat has drained, add it to bowl. Season to taste with salt and pepper. Fold mixture together, beginning with a rubber spatula and ending by hand when cool enough to handle.
- Form into 4 patties, each about 1 inch thick and 4 inches wide.
- Combine flour with water in medium-sized bowl and whisk until smooth. Place breadcrumbs in a second medium-sized bowl. Using hands or a slotted metal spatula, gently lift one patty at a time, dip it in flour to coat, and then in the breadcrumbs. When each patty is coated on all sides with crumbs, transfer it to a plate. (Patties will be delicate.)
- Add half of the oil to a large cast iron or non-stick skillet and heat over medium-high heat until oil shimmers. Add patties and cook, swirling pan occasionally, until they are golden-brown on one side (about 3 minutes). Carefully flip patties over, add remaining oil, and cook on second side, swirling pan occasionally (about 3 more minutes). Transfer patties to a plate that has been lined with a paper towel, and season with salt.
- Toast buns under a broiler.
- To serve: Divide half of slaw evenly and place on bottom halves of buns. Top each bun with a chickpea patty. Divide remaining slaw evenly and place on top of patties. Drizzle each with reserved tahini/lemon juice mixture. Cover with top halves of buns. Serve immediately.
Notes: May be served with pickles and sliced pepperoncini if desired.